Chicken Salad - cooking recipe

Ingredients

2 envelopes Knox gelatine
1 c. strong chicken broth
2 c. mayonnaise
6 c. cooked, diced chicken
4 hard-boiled eggs, diced
1 pkg. frozen peas, cooked and drained
2 c. celery, diced
1/4 c. green olives, sliced
1 small jar chopped pimentos
1 c. slivered almonds, roasted
1/2 tsp. horseradish
1 tsp. mustard
salt and pepper to taste

Preparation

Dissolve gelatine in cold water.
Add to hot broth and mayonnaise.
Mix in mustard and horseradish.
Add chicken, eggs, peas, celery, olives, pimento and almonds.
Pour into a 9 x 13-inch pan sprayed with Pam.
Chill at least 8 hours.